Chicken, Avocado and Radish Salad with Green Goddess Dressing

Diana Henry, The Telegraph's award-winning cookery writer, shares a recipe for a satisfying summer salad that pairs plush poached chicken with a fresh, herby green goddess dressing. The dish includes waxy new potatoes, French beans, avocados, watermelon radishes, and romaine lettuce, all brought together with a homemade herb-infused mayonnaise made with Dijon mustard, egg yolks, olive oil, lemon juice, anchovy, and fresh herbs including parsley, chives, and tarragon. The recipe emphasizes proper technique for poaching chicken to achieve the ideal tender texture, and provides detailed step-by-step instructions for making the dressing and assembling the salad. Key tips include keeping poached chicken in its cooking stock until serving, making the dressing close to serving time to preserve its green color, and ensuring vegetables are properly seasoned before adding the dressing. The complete recipe serves six people with a total time of approximately 50 minutes.